Spring Pea & Ham Pasta

The first time I made this pasta was on a rainy Tuesday when I had leftover ham from Sunday dinner and a bag of peas staring at me from the freezer. I wasn't expecting much, just wanted dinner on the table quickly. But something magical happened when that creamy sauce hit the sweet peas and salty ham. My husband took one bite and said, this needs to happen again soon. Now it's our go-to when we want something comforting but not heavy.

I made this for my sister last month when she was recovering from surgery and needed something nourishing but gentle. She kept talking about how the cream sauce reminded her of our grandmother's cooking, even though Nana never made anything quite like this. Food has this way of becoming memory, doesn't it?

Ingredients

• 350 g (12 oz) penne pasta: The ridges catch the sauce beautifully, though any short pasta works in a pinch
• 1 cup (150 g) fresh or frozen peas: Fresh peas are sweeter but frozen work perfectly fine—just don't overcook them
• 2 cloves garlic, minced: Fresh garlic makes all the difference here, don't use the jarred stuff
• 1 small onion, finely chopped: Yellow onion gives a nice sweetness that balances the salty ham
• 1 cup (150 g) cooked ham, diced: Leftover holiday ham is perfect, or buy a small ham steak and dice it up
• 1 cup (240 ml) heavy cream: Creates that velvety restaurant-style sauce we all love
• 2 tbsp unsalted butter: Adds richness and helps build the sauce base
• 1/2 cup (50 g) grated Parmesan cheese: Freshly grated melts better and tastes brighter than the pre-grated stuff
• 1/2 tsp freshly ground black pepper: Freshly cracked pepper adds a little warmth that complements the cream
• 1/4 tsp salt, plus more for pasta water: Go easy on the salt since the ham and Parmesan are already salty
• 2 tbsp chopped fresh parsley (optional): Adds a nice pop of color and fresh flavor at the end

Instructions

Get your pasta water going first:

Bring a large pot of generously salted water to a boil—think ocean water, not just a pinch

Cook the penne until al dente:

Boil according to package directions, then drain but remember to save that half cup of pasta water before you pour it down the drain

Start building flavors in the skillet:

Melt butter over medium heat and cook the onion for about 3 minutes until it's soft and translucent, then add garlic for just one minute so it doesn't burn

Add the salty element:

Toss in the diced ham and let it cook for 2-3 minutes until it gets slightly crispy and the kitchen starts smelling amazing

Bring in the sweetness:

Add those peas and cook for 2 minutes—if they're fresh, they'll turn bright green, if frozen, just heat them through

Create the creamy magic:

Pour in the cream, bring it to a gentle bubble, then stir in Parmesan, salt, and pepper until the cheese melts and the sauce coats the back of a spoon

Bring it all together:

Add the cooked penne to the skillet and toss everything together, adding splashes of that reserved pasta water if the sauce looks too thick

Finish with love:

Take it off the heat, sprinkle with fresh parsley and extra Parmesan if you're feeling fancy, then serve it while it's hot and creamy

Pin Now

This recipe has become my answer to what do I do with all this leftover ham. Something about the combination feels like spring comfort food—fresh but still cozy enough for chilly March evenings.

Make It Your Own

I've made this with cooked chicken and turkey when ham wasn't available, and while it's different, it's still delicious. The real magic is in that sweet and salty dance between the peas and whatever protein you choose. Once you master the basic cream sauce technique, you'll start seeing possibilities everywhere.

Lighten It Up

Some nights I use half-and-half instead of heavy cream, and honestly, nobody notices the difference except my waistline. The sauce is slightly less velvety but still plenty satisfying. You can also toss in some sautéed asparagus or baby spinach if you want to sneak in more vegetables—the greens wilt beautifully into that creamy sauce.

Serving Suggestions

A crisp white wine cuts through the richness perfectly—Sauvignon Blanc or Pinot Grigio are my go-to choices. I love serving this with a simple green salad dressed with lemon vinaigrette, something bright and acidic to balance all that creamy goodness.

• Grate extra Parmesan at the table so everyone can add more to their liking
• Crusty bread is essential for mopping up every last drop of sauce
• This pasta reheats beautifully for lunch the next day, just add a splash of cream when warming it up

Pin Now

There's something deeply satisfying about turning odds and ends into a meal that feels special. This pasta is proof that the best recipes often come from making do with what you have.

Recipe FAQs

→ Can I use frozen peas instead of fresh?

Yes, frozen peas work perfectly in this dish. Simply add them during step 4 and cook until heated through, about 2-3 minutes. No need to thaw beforehand.

→ What can I substitute for the heavy cream?

Half-and-half creates a lighter version while still providing creaminess. For a dairy-free option, try coconut cream or cashew cream, though the flavor profile will change slightly.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk or pasta water to loosen the sauce.

→ Can I use a different pasta shape?

Absolutely. Fusilli, rotini, or rigatoni work well because their ridges hold onto the creamy sauce. Even spaghetti or linguine make delicious alternatives.

→ What type of ham works best?

Diced leftover ham, ham steak, or even thick-cut deli ham all work wonderfully. The saltiness of cured ham pairs beautifully with the sweet peas and cream.